• Food Science and Preservation
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• v.11 no.2
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• pp.182-188
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• 2004

This study was carried out to investigate nutritional composition and physicochemical properties of waxy(WGR) and nonwaxy(NWGR) germinated brown rice. Amylose contents of WGR(moisture content 15.45 %) and NWGR (moisture content 15.02%) were 4.9% and 17.9%. Reducing sugar of those were 4.91% and 2.28%. The free sugar contents of WGR were glucose 0.42%, sucrose 0.15%, maltose 0.27% and that of NWGR were glucose 0.59%, sucrose 0.50%, maltose 0.24%, respectively. Color value of WGR and NWGR were L=60.30, a=2.12, b=23.52 and L=59.51, a=3.15, b=23.04, respectively. Degree of gelatinization of WGR and NWGR were 7.67%, 5.21% and hardness of WGR and NWGR were 7.53 kg$\_$f//$\textrm{cm}^2$, 8.93 kg$\_$f//$\textrm{cm}^2$. Vitamin E contents of those were 271.8 $\mu\textrm{g}$/kg, 310.6 $\mu\textrm{g}$/kg and total dietary fiber contents of those were 4.21%, 3.17%. Total amino acids of brown rice, nonwaxy germinated brown rice and cooked germinated brown rice were 126.8 mg/l00 g, 90.8 mg/l00 g and 106.5 mg/l00 g, respectively. Among amylogram characteristics of WGR and NWGR, initial gelatinization temperature, peak viscosity, breakdown, setback were 42$^{\circ}C$, 498 B.U., 94 B.U., -48 B.D. and 70$^{\circ}C$, 212 B.D., 0 B.D., 123 B.D., respectively. Sensory properties of germinated brown rices were affected by color and flavor. Palatability score of WGR that intensity score of color and flavor were lower than that of NWGR showed high.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.438-447
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• 2016

This study was conducted in order to investigate the physiochemical properties and antioxidative activity of red ginseng manufactured using the high temperature high pressure (HTHP) process, which is faster and simpler than the conventional process. According to increasing the steaming temperature, pressure and time, the content of minor non-polar ginsenosides, such as Rg3, Rk3, Rh4, Rk1 and Rg5 gradually increased. Also, the contents of acidic polysaccharide, total phenolic compounds and maltol gradually increased. Based on the results of the physiochemical properties and appearance quality, the optimum conditions of HTHP process were estimated as $140^{\circ}C$, $3kg/cm^2$ in 20 min. The total phenolic compounds and maltol contents of the HTHP process red ginseng (1.0% and 2.49 mg%, respectively) were higher than those of conventional red ginseng (0.23% and 0.60 mg%, respectively). In addition, the antioxidative activity was investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid)) radical scavenging activity. DPPH and ABTS radical scavenging activities of HTHP process red ginseng increased by 3.4 and 3.6 folds, respectively, compared with conventional red ginseng. In addition, total phenolic compounds and maltol contents, as well as the antioxidant activity of the HTHP process red ginseng were similar to black ginseng. The present results suggest that the HTHP process is available for the development of value-added red ginseng products.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.666-675
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• 2015

This study was carried out to develop rose sparkling wine with reed root. To make the base wine with reed root extracts, we first blended wild grape wine with reed root extracts (1:9 v/v) and fermented the mixture for 14 days at $20^{\circ}C$. The pH of the control and the rose base wine with reed root extract (RWE) decreased with increasing fermentation time, but acidity showed the opposite behavior. The control and RWE had $7.33^{\circ}Brix$, and $6.90^{\circ}Brix$, respectively at 14 days, with higher sugar content in the control than in RWE. The alcohol content increased as the fermentation progressed and was higher in RWE than in the control at 14.20% and, 13.83%, respectively. Regarding the color, the lightness decreased as the fermentation progressed. The total polyphenol contents of the control and RWE were 29.19 mg/100 mL and, 34.97 mg/100 mL. The flavonoids decreased as the fermentation progressed. The ABTS radical scavenging activity of the control and RWE were 44.26% and, 64.37% while the DPPH radical scavenging activity showed similar results in the control and RWE. In the second test, we added RWE to base wine, because yeast rearing was inhibited at 14% alcohol content. We made sparkling rose wine with 4 strains and fermented the wine for 8 days at $20^{\circ}C$. The pH of the samples decreased with increasing fermentation time, but the acidity showed the opposite behavior. The $^{\circ}Brix$ decreased and the alcohol content increased with increasing fermentation time. The pressure in sample A was $4.30kgf/cm^2$ at 8 days which was the highest in the samples. In the sensory evaluation, the color, flavor, softness and overall acceptability of the control was higher than the other samples. In conclusion, Saccharomyces cerevisiae Vitilevure Quartz was overall the most suitable rose sparkling wine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.59-67
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• 1983

An experiment on the rearing of tilapia stocked in closed recirculating tanks eliminating biological filter beds was carried out at the Fish Culture Experiment Station of the National Fisheries University of Pusan, from May 18 through October 21, 1982, and the growth rates, feed conversion, water quality, spawning prevention and space utilization efficiency were discussed. Finally discussed is the feasibility on the establishment of commercial production units. On the water quality, the water temperature ranged from $22.8^{\circ}C\;to\;29.1^{\circ}C$, and total ammonia arround 10 ppm or slightly up. Maintaining phytoplankton bloom was not successful probably because of the active consumption by the heavily stocked tilapia. Several attempts were made by changing the culture water with green water from a nearby earthen pond with results of fading-away in a couple of days. Feed conversions were relatively high ranging from 0.9 to 1.2 except for experiment 1 when the fish were not fully recovered from weakened wintering state. The feed used was partly laboratory prepared $25\%$ protein diet and mostly commercially available $39\%$ protein carp feed. Spawning was completely controlled during the experiment, resulting from density effect, which ranged from 10kg to 40.7kg per square meter with water depth of 0.5 to 0.6m. Space utilization efficiency was very high. Daily net production from the experiment division 3, which showed the highest result, was 6.206 kg per tank, which is calculated 3,235 metric tons per hectare per year, This time, water temperature ranged from 27.8 to $29.1^{circ}C$, average being $28.4^{circ}C$, and total ammonia arround 10 ppm. An estimation for the commercial set-up of the production system based on the results of experiment divisions which had initial stocking rate $15\;kg/m^2$ or up, is made. If the total facility, 8 tanks comprising $56\;m^2$ in surface area, is used for the present study, the yield would become 5,639 kg from 200 day rearing, which would be possible under double sheets vinyl house without additional heating, and it is thought feasible in the economic view point, when 10 or more units are operated.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.804-811
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• 2004

Mean concentration of 2 artificial sweeteners, sodium saccharin and acesulfame K, in food samples and their daily intakes were estimated. Among 755 food samples, 57 contained these artificial sweeteners. Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories were high in danmooji for sodium saccharin and ice cream for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ for different age groups were high in 30-49 year-old group for sodium saccharin and 13-19 year-old group for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.91 and 4.89 mg/man/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ based on mean body weight of 55 kg were 4.13 and 1.25 mg/man/day for sodium saccharin and acesulfame K, respectively. These values ranged within 0.2-1.5% of acceptable daily intake (ADI) evaluated by FAO/WHO and 1.2-13.5% of theoretical maximum daily intake (TMDI), and, therefore, judged to be safe.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.476-481
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• 1997

For the effect of water-soluble degraded chitosan on the shelf-life of tofu, sterilized distilled water, 0.5% degraded chitosan, 0.5% fumaric acid and 0.5% lactic acid used as an tofu-immersion solutions were investigated by microbial counts, pH, and turbidity during the periods of storage at $4^{\circ}C$. After 2 weeks storage, total aerobic microbial counts in tap water and sterilized distilled water used as an immersion solution were $3.8\;{\times}\;10^8$ and $1.8\;{\times}\;10^8\;CFU/mL$, respectively. In 0.5% fumaric acid and 0.5% lactic acid immersion solutions, the microbial counts were around $10^7\;CFU/mL$ after 2 weeks while the microbial population in 0.5% water-soluble degraded chitosan were, however, $1.6\;{\times}\;10^5\;CFU/mL$ after 2 weeks and $1.7{\times}10^7\;CFU/mL$ after 3 weeks. The lag phase of initial contaminated microbes in 0.5% degraded chitosan solution was longer than those of other treatments. The addition of 0.5% fumaric acid and 0.5% lactic acid decreased the initial pH to pH 5.0, while those of tap water, sterilized distilled water and 0.5% degraded chitosan stabilized the immersion solution at around pH 7.2. All initial pH values were decreased during storage and then slowly increased as storage time was increased. The turbidities in all treatments were increased during storage, but the addition of 0.5% degraded chitosan showed the lowest change, compared to other treatments, showing that the water-soluble degraded chitosan has a good antimicrobial effect and has a potential use to extend the shelf-life of tofu product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1256-1264
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• 2011

Infant formula is one of the main nutritional sources for infants. In this study, the fatty acid compositions of Korean (domestic, n=8) and foreign infant formulas (n=3) were analyzed. Crude fats were extracted using the Folch method, and fatty acid compositions (total and positional) were analyzed by gas chromatography. In the fatty acid compositions of infant formulas, oleic (19.88~44.64%), palmitic (7.59~21.65%) and linoleic acids (16.72~25.87%) were the major fatty acids. Domestic infant formula products contained 35.94~56.55% total saturated fatty acid content, whereas that of foreign infant formula ranged from 34.40~42.88%. The content of monounsaturated fatty acids ranged from 20.23~44.99% in domestic products and 34.11~45.07% in foreign products. In addition, 0.17~2.57% arachidonic acid/docosahexaenoic acid and 10~13% linoleic acid/linolenic acid were detected in the analyzed products (domestic and foreign products). A small amount of trans fatty acids (0.25~1.69%) were found. In sn-2 position analysis, palmitic acids (1.84~38.74%) were detected in the analyzed formulas. Further, typical triacylglycerols in human milk, including 1,3-di-monounsaturated-2-saturated triacylglycerol, were not detected in the analyzed formulas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.338-345
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• 2009

Scaled-up low-trans shortening (LTS) was produced by lipase-catalyzed interesterification. Blend of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) with 1:2:0.9 (w/w/w) ratio was interesterified using immobilized lipase from Thermomyces lanuginosus (TLIM) in the batch type reactor at $65^{\circ}C$ for 24 hr, and physicochemical melting properties of LTS were compared with commercial shortening. Solid fat content (SFC) of commercial shortening (used as control) and LTS was similar at 9.56 and 8.77%, respectively, at $35^{\circ}C$. Major fatty acids in LTS were C16:1 (33.7 wt%), C18:1 (45.7 wt%) and C18:2 (13.4 wt%). Trans fatty acid content in the commercial shortening (4.8 wt%) was higher than that of LTS (0.5 wt%). After reverse-phase HPLC analysis, major triacylglycerol (TAG) species in LTS were POO, POP and PLO. Total tocopherol, ${\gamma}$-oryzanol and phytosterol contents in the LTS were 12.37, 0.43 and 251.38 mg/100 g, respectively. Hardness of LTS was similar to that of commercial shortening. Also, x-ray diffraction analysis showed coexistence of ${\beta}'$ and ${\beta}$ form in the LTS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.600-607
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• 2017

The total acidity (TA) of Makgeolli was affected by suspended solids and $CO_2$ produced during the fermentation process. Nine Makgeollis (four sterilized and five unsterilized Makgeollis) were collected in the market, and their TAs were compared before and after filtration and $CO_2$ removal. TAs of sterilized Makgeollis were 0.379~0.477%, which significantly decreased to 0.167~0.225% after filtration and 0.132~0.170% after $CO_2$ removal (P<0.05). TAs of unsterilized Makgeollis were 0.412~0.467% and decreased to 0.157~0.365% after filtration and 0.143~0.280% after $CO_2$ removal (P<0.05). TAs of Makgeollis were compared by three methods using different indicators. The TAs of sterilized and unsterilized Makgeollis were 0.105~0.123% and 0.105~0.200%, respectively, by bromthymol blue+neutral red (light green), 0.129~0.154% and 0.130~0.255%, respectively, by phenolphthalein (faint pink), and 0.120~0.146% and 0.130~0.232%, respectively, by bromthymol (blue). Nowadays, Makgeolli is commercialized with various distinct colors, and thus it is important to select appropriate indicators for proper titration endpoint identification for TA measurement. The compositions of organic acids profiles varied depending on sterilized or unsterilized Makgeollis, in which oxalic acid (0.108~0.329 mg/mL), malic acid (ND to 0.134 mg/mL), lactic acid (0.127~0.776 mg/mL), and citric acid (ND to 1.159 mg/mL) were found, and lactic acid was in unsterilized more than sterilized Makgeollis.

• Food Science and Preservation
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• v.20 no.1
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• pp.14-22
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• 2013

The effects of the initial storage temperature and the PA film packaging on the extension of the shelf-life and the improvement of the postharvest storage quality of muskmelons were studied during their storage. Their storage quality was tested as follows: PA-film-wrapped muskmelons, stored at $2^{\circ}C$ or $7^{\circ}C$ for 30 days after their harvest, were kept at $10^{\circ}C$ for 27 days (total: 57 days). On the fifth day of storage at $10^{\circ}C$ (35th day overall), the weight loss reached 6.4% in the 7-control. However, the 2-PA showed the smallest loss of 2.2%. The soluble solids content and the acidity that were measured before the storage were $10.8^{\circ}Brix$ and 0.26% in all the groups. After 27 days of storage at $10^{\circ}C$ (on the 57th day overall), the values were highest in the 2-PA group with $9.7^{\circ}Brix$ and 0.15%, respectively. Microorganisms were not detected at first; but on the fifth day of storage at $10^{\circ}C$ (35th day overall), their values were 3.87 and 2.68 log CFU/g in the seven-control and the 2-PA, respectively. In other words, the 2-PA was found to be more effective in inhibiting microbial proliferation. In relation to sensory properties such as appearance, flavor, sweetness and chewiness, the 2-PA was superior to the other groups and was found to be most effective in improving the storability of muskmelons. In conclusion, it was found that low-temperature injury and fast storage quality deterioration did not occur in film-wrapped muskmelons that were stored at $2^{\circ}C$ for 30 days after they were harvested.